Pumpkin Cream Cheese Crumb Cake 

Instructions

Preheat the oven to 350F (180C). Line a 9-inch (23cm) springform pan with parchment paper.

Prepare the crumble topping.

In a medium bowl combine sugar with flour, salt and cinnamon.

Add the melted butter and mix to combine.

Set aside until ready to use.

Prepare the pumpkin cake batter.

In a bowl, mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set aside.

In a large bowl, whisk the 2 eggs with sugar and vanilla extract until well blended.

Add oil and mix to combine.

Add buttermilk and mix well.

Add pumpkin puree and mix to combine. For pumpkin puree see the notes below.

Stir in the flour mixture until combined.

Don't overmix. Set aside.

Prepare the cream cheese filling.

In a medium bowl add the cream cheese with sugar, egg and vanilla extract and mix to combine.

Set aside.

Assemble the cake.

Add about half of the pumpkin cake batter into the pan and spread evenly.

Gently, spread the cream cheese mixture on top.

Spread the remaining half of the pumpkin cake batter.

Sprinkle the crumble on top.

Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely.

Dust with powdered sugar and serve. Enjoy!

Dessert